Description
Arugula Pesto Potato Salad is a refreshing and unique twist on the classic potato salad. This vibrant dish features tender roasted ‘pee wee’ potatoes combined with a zesty arugula and basil pesto, delivering a delightful peppery flavor. Perfect for picnics, barbecues, or dinner parties, this salad not only impresses with its bright colors but also satisfies with its nutritious ingredients. Simple to prepare in under an hour, it can be served warm or at room temperature, making it versatile for any occasion. Whether enjoyed as a standalone dish or paired with grilled proteins, this Arugula Pesto Potato Salad will elevate your meal with its bold flavors and eye-catching presentation.
Ingredients
- 2 lbs 'pee wee' potatoes
- 2 cups packed arugula
- 1 cup packed basil leaves
- 6 radishes
- 3 red spring onions
- ⅓ cup toasted pine nuts
- ⅓ cup grated pecorino romano cheese
- olive oil
- lemon juice
- honey
Instructions
- Preheat the oven to 425°F. On a half sheet pan, toss halved potatoes with olive oil, salt, and pepper. Roast for 15 minutes.
- Add sliced spring onions over the potatoes and roast for an additional 25 minutes until golden brown.
- In a large bowl, combine arugula, shaved radishes, and remaining green onion stems.
- In a food processor, blend arugula, basil, chives, garlic, pine nuts, cheese, lemon zest & juice, and honey until finely chopped. Gradually mix in olive oil until smooth.
- Toss roasted potatoes and onions with the salad mixture and pesto to taste.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg